Nutritional and Functional Properties of Gluten-Free Flours
Open accessAbstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
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Studies combining rice flour with legume flours, such as chickpea flour, have demonstrated improved emulsifying properties and enhanced dough development.
“Studies combining rice flour with legume flours, such as chickpea flour, have demonstrated improved emulsifying properties and enhanced dough development [44,106,112,113].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [112]
The Introduction reports that chickpea has good emulsifying properties and can improve gluten-free bread volume. It describes a chickpea–tiger nut flour combination, not a rice–chickpea combination; the cited passages do not report enhanced dough development. (LLM, conf=0.85)
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Hussein, A. M. S., Mostafa, S., Ata, S. M., Hegazy, N. A., Abu-Reidah, I. M., & Zaky, A. A. (2025) · Processes · doi:10.3390/pr13030625 · Cited by 19 · see citing works
Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Culetu, A., Susman, I. E., Duta, D. E., & Belc, N.
- Affiliations
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
- National Research & Development Institute for Food Bioresources ‒ IBA Bucharest (RO)
- Venue
- Applied Sciences
- Publisher
- MDPI AG
- Published
- 2021-07-07
- Volume
- 11
- Issue
- 14
- Pages
- 6283
- ISSN
- 2076-3417 (ISSN-L)
- OpenAlex
- W3182344927
- Cited by
- 146
- References
- 70
- Citations by year
- 2026: 38 · 2025: 42 · 2024: 29 · 2023: 23 · 2022: 12 · 2021: 2
- FWCI
- 9.84
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Applied Sciences (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Ministry of Research,Innovation and Digitalization (project number 19 02 02 02)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- gluten-free flour, nutritional properties, functional properties, starch content, dietary fiber, mineral content, protein digestibility, amino acid composition, polyphenols, antioxidant capacity, saturated fatty acids, amaranth flour, quinoa flour, buckwheat flour, chickpea flour, tiger nut flour, rice flour, corn flour, oat flour, millet flour
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